Thursday, June 03, 2010

This Borsch Took Over Six Months to Make

Our collection of vegetable scraps was taking over the freezer (it had been several months since I last made stock), and we had just received our first box of produce from our CSA, so it was time to make a soup.

Last night I made the vegetable stock from the veggies in the freezer (see my previous post on vegetable stock). I discarded some of the celery and the carrot peels, because they were looking pretty bad. I used salt, black peppercorns, and bay leaves.

Today I made the borsch. Of course there are a bazillion recipes for borsch. I checked with More-with-less, which has two borsch recipes (really, only two!?), and cooked some combination of the two. I started with the stock, a bit of vinegar and the beets. After that had cooked for a while I added tomato sauce, cabbage, potatoes, onions, onion stalks, beet greens, dill and a tea ball containing red pepper, black peppercorns and bay leaves.